Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Carapaus alimados are a simple and very tasty Algarve dish, served cold or at room temperature.
Once cooked and cleaned, the fish are dressed with olive oil, garlic and vinegar, gaining freshness.
Ingredients
- 8 small mackerel
- 3 sliced garlic cloves
- 80 ml olive oil
- 2 tablespoons of vinegar
- Parsley or coriander
- Coarse salt
- Pepper
- Boiled potatoes to accompany
Method
- Cook the mackerel in salted water.
- Leave to cool slightly, then remove the skin and main bones.
- Arrange the fish on a platter.
- Season with garlic, oil, vinegar and pepper.
- Let it rest.
- Serve with boiled potatoes.
Tips from Empório Portugal
- Clean the fish carefully to keep pieces whole.
- Resting allows the flavours to develop.
- Quality olive oil makes a difference.
Possible substitutions in Brazil
- Small sardines can be used as an adaptation.
- Coriander can replace parsley.
Pairing
A dry white wine, sparkling water or lemonade. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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